Recipe For Charlotte Russe Filling
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 751 of 825.
The white of one egg. 1 teaspoonful of vanilla or orange extract, or 2 tablespoonfuls of wine. 1/3 cup of powdered sugar. 1 cup of double cream.
Beat the white of egg until dry and add the sugar gradually. Beat the cream with the flavoring until thick to the bottom of the bowl; fold the two mixtures together. Other flavorings may be used: candied fruit cut small or chopped nuts may be added to the mixture. Chill before using. This quantity gives a generous filling for a three-pint mould.